A certain recipe calls for 1 3/4 cups of sugar. If the recipe is to be doubled, how much sugar should be used?
1 3/4 cups is the same as 7/4 cups, since four goes into seven 1 3/4 times. What you have to do is double 1 3/4 cups. 7/4 * 2/1 = 14/4 14/4 is the same as 7/2, which is 3 1/2 cups of sugar, because two goes into seven 3 1/2 times. Therefore, if the recipe is to be doubled, you should use 3 1/2 cups of sugar, or you can also say 3.5 cups of sugar, since it is the same thing.
A certain recipe calls for 1 2/3 cups of sugar. If the recipe is to be doubled, how much sugar should be used?
3 1/3 cups
If a recipe calls for 2 1/2 cups of flour and you want to make five times the recipe, how much flour do you need?
I am sure you are not asking us how to multiply, I guess you are trying to ask whether all ingredients propotionatly increase If you want 5 times the end product.Where flour or other staple carbohydrates like rice forms the bulk of the ingredients and generally it can just be multiplied or divided as your require, other ingredients particularly water will not directly be proportionate. As a general rule, the more you increase the amount of flour/rice etc, the lesser proportion of water would be required. Similarly, salt and various spices work the same way. As in everything in life, there are always the odd exceptions.For example, when cooking rice, if you are cooking 1 cup, may be the general rule of 1:2 water may give good results (again depends on the type, age of rice and the cooking method). Lets take rice cooking in a rice cooker and for 1 cup if 2 cups of water works fine, then for 3 cups rice maybe I'll add 5 1/2 cups of water or the rice will be mushy. Easy to understand in this instance, same vessel with same surface area of standing water given the same heat. Rice absorbs water and the heat in water also cooks it, needs a particular time for cooking to happen, meanwhile water is evoporating from the surface. Water is bound to evaporate away with boiling in a given time if the volume is less. So with more volume you need less propotion of water for rice to cook adequately. Different senario with flour...
I need to double a recipe. How do I do that? Do I add 2 of everthing?
The surest way of doubling your recipe properly, and not adding too much or too little of something because your mind wanders, is to write the new measurements in pencil beside the originals. For example, if your original recipe reads: 1c flour 3/4 c sugar 1/2 c milk multiply the measurements by 2 (or however many times you want to increase the recipe by) and write them in front. The recipe now reads: 2 ...........1c flour 1 1/2 ......3/4 c sugar 1..............1/2 c milk Now just use the measurements in pencil. Good luck!
I'm looking at a recipe that calls for 1 1/2 Cups AP flour plus 1/2 Cup Almond flour. Some of the people I'm cooking for are allergic to nuts. Can I use all AP flour?
Nut flours in recipes usually serve several purposes. The first is flavor: they add a subtle hint of almond (or another nut) that is often supplemented with small amounts of almond extract. Nut flours also add moisture to cakes and cookies, while reducing the amount of gluten to make a lighter pastry. You can replace a nut flour with rice flour, oat flour or millet flour, none of which contain gluten, and for that amount of flour, add a tablespoon or two of milk, buttermilk or butter, depending on the recipe. That will give you the extra moisture you need. You could also measure out the two cups (250 grams) of all purpose flour, then remove two or three tablespoons of flour and replace it with the same amount of cornstarch, tapioca starch or arrowroot starch, which will reduce the protein content and give you a lighter end result.If you’re worried about the moistness of your product, and it’s a sweet recipe, replace some of the granulated sugar with brown or light brown sugar, which is more hygroscopic (attracts moisture). Or add a tablespoon of molasses in lieu of some of the white sugar, if you don’t have brown sugar in the house.None of these things will give the exact same results as the original recipe, but it will be close enough for rock and roll. Or for government work.
One recipe for cereal bars uses 5 cups of cereal and two and a half cups of nuts, a different recipe uses 3 cups of sodium in one cup of nuts, which recipe is more nutty?
“One recipe for cereal bars uses 5 cups of cereal and two and a half cups of nuts, a different recipe uses 3 cups of sodium in one cup of nuts, which recipe is more nutty?”Definitely the second one. If you leave the first one out in the rain it will get a bit soggy. But if you let the second one, made with three cups of elemental sodium, get wet, you're going to have an explosion that sends burnt nuts flying everywhere. Oh no!
Mary is baking a cake. The recipe wants 8 cups of flour . She already put in 2 cups . How many cups does she need to add?
Here's a wrinkle.Baking isn't about quantities alone, it's also about ratios. If she needs a cake of that size, then the answer is pure subtraction : 8-2=6.However, if she only needs a cake for 1/4 of the servings called for, then the answer is 0.2/8=1/4, then, 1/4(8)=2 , the number of cups of flour she needs, minus the number of cups she has put in, 2.2-2=0.Take your pick.
I accidentally put a 1/4 of a cup too much sugar in my cookie dough. How can I fix this?
I would just add more flour and a pinch of a leavener of your choice (baking soda/powder) to help "cut" the sweetness over a greater volume of dough without compromising the structural integrity or final appearance of the cookies. An extra egg wouldn't hurt either. Though, to be honest, a quarter cup more of sugar isn't a huge deal. Don't add more than a 3/4 to 1 cup of flour if you're really that concerned about it. You don't want to deviate too far from the prescribed ratio of ingredients, but the important ones to keep aligned are flour, butter, sugar, and eggs, with flour foremost among them.